Food Science Commons^™

Vaccine Efficacy Of A Replication-Competent Interferon-Expressing Porcine Reproductive And Respiratory Syndrome (Prrs) Virus Against Nadc-34 Challenge, Laura C. Miller, Sarah J. Anderson, Alexandra C. Buckley, Erin E. Schirtzinger, Mahamudul Hasan, Kaitlyn M. Sarlo Davila, Damarius S. Fleming, Kelly M. Lager, Jiuyi Li, Yongming Sang

Food and Animal Sciences Faculty Research

Background/Objectives: Porcine reproductive and respiratory syndrome virus (PRRSV) significantly impedes swine production due to rapid genetic variation and suppression of antiviral interferon (IFN) responses, leading to ineffective immunity. To address this, we developed IFNmix, a replication-competent PRRSV modified live vaccine (MLV) candidate co-expressing three Type I IFN subclasses (IFNα, IFNβ, IFNδ) to enhance antiviral immunity. Methods: In two independent in vivo experiments, we compared the protection of IFNmix and a commercial PRRSV MLV vaccine during challenge with a virulent PRRSV strain. Clinical signs, antibody and cytokine production, viral replication, and lung pathology in IFNmix-vaccinated pigs were compared to those of …

Exploring Non-Traditional Yeast For Flavor Innovation In Non-Alcoholic Beer, Andrew Maust, Rahul Sen, Scott Lafontaine

Food Science Faculty Publications and Presentations

The demand for nonalcoholic beer (NAB) is growing, with nontraditional yeast strains emerging as valuable tools for brewers to craft distinct NABs. However, independent information about the performance of these commercially available yeasts remains limited. In this study, 11 nontraditional yeast strains were evaluated at two wort nutrient levels to assess their impact on beer chemistry, sensory attributes, and volatile profiles. Basic fermentation metrics were monitored, followed by descriptive sensory analysis and GC-MS/MS quantification of volatile compounds. Results revealed significant differentiation among yeast strains with unique aroma and flavor profiles driven by variations in ester production, fusel alcohol synthesis, and …

Rapid Quantification Of Salmonella Typhimurium In Ground Chicken Using Immunomagnetic Chemiluminescent Assay, Sandhya Thapa, Niraj Ghimire, Fur-Chi Chen

Food and Animal Sciences Faculty Research

Many countries have established regulatory frameworks to monitor and mitigate Salmonella contamination in poultry products. The ability to rapidly quantify Salmonella is critical for poultry processors to facilitate early detection, implement corrective measures, and enhance product safety. This study aimed to develop an Immunomagnetic Chemiluminescent Assay (IMCA) for the quantification of Salmonella Typhimurium in ground chicken. Immunomagnetic microbeads functionalized with monoclonal antibodies were employed to selectively capture and concentrate Salmonella from ground chicken samples. A biotin-labeled monoclonal antibody, followed by an avidin-horseradish peroxidase conjugate, was used to bind the captured bacteria and initiate a chemiluminescent reaction catalyzed by peroxidase. Light …

Utah's Farm To Fork Landscape: Stakeholders' Perspectives On Root Causes And Potential Solutions, Utsav Bhandari

Student Research Symposium

• Farm to Fork encourages direct connection between producers and consumers reducing the intermediaries (i.e., schools, pre-schools, daycare centers, etc.)
• Empowers local producers, boosts the local economy, enhances physical and mental well-being, and promotes self-sufficiency
• Utah's Farm to Fork Task Force was formed in 2015

Inactivation Of E. Faecium Nrrl B-2354 In Whole Black Pepper By Fluidization With Hydrogen Peroxide Vapor, Daniela Segura

Department of Food Science and Technology: Master of Science with Project Option

This study evaluated Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella inactivation in black peppercorns treated with hydrogen peroxide (HP) vapor via fluidization. The selected parameter for dwell temperature was 60ºC for 60 minutes. The reduction of both Salmonella and E. faecium, along with changes in water activity, color, and residual hydrogen peroxide, were measured before, immediately after treatment and at 24 and 48 hours post-treatment. Results showed that E. faecium exhibited a significantly greater reduction (4.63 ± 0.55 log CFU/g) compared to Salmonella (2.94 ± 0.16 log CFU/g) (p < 0.05), making E. faecium unsuitable as …

Growing South Dakota (Spring 2025), College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 2 Keeping South Dakota's food supply safe
[Page] 6 Controlling environmental listeria
[Page] 8 Inaugural 2+2 vet program class graduates
[Page] 10 Faculty honored for excellence
[Page] 12 New leader for agronomy, horticulture, plant science
[Page] 14 Students spend spring break in South Africa
[Page] 16 Hadacek offers advice to fellow graduates
[Page] 17 Park Interpretation and Management Club starts
[Page] 18 On the front lines with invasive species
[Page] 22 Director Karla Trautman retires
[Page] 24 Helping navigate precision ag
[Page] 26 Growing bigger, better beef
[Page] 28 Jackrabbits Then and Now

Exploring Date Pomace As A Functional Ingredient In Bread: Nutritional And Functional Properties, Alaa Almoumen

Dissertations

This study investigated the incorporation of desugared date fruit pomace into wheat bread rolls and evaluated its effects on dough handling, bread quality, staling behavior, sensory acceptability, and nutritional composition. The research was conducted in three experimental phases: (i) development and characterization of a high-fiber dietary ingredient (HFDI) from date pomace, including its physicochemical and functional properties; (ii) bread fortification and quality assessment, where wheat flour was partially replaced with 0–20% HFDI to evaluate its effects on dough rheology, bread texture, color, moisture retention, shelf life, and consumer acceptance; and (iii) nutritional and physiological evaluation of the fortified breads, including …

Food For Thought: The Impact Of The Gut-Brain Axis On Mental Health, Emily S. Miiller

Honors Thesis

Research regarding the role of the human microbiome has grown over the years as professionals develop a better understanding of the gut-brain axis. New studies and expanding knowledge on the relationship between the nervous system and gut microbiome promote a deeper understanding of the impact of diet on mental health. Diet plays a crucial role in maintaining a healthy balance between the gut and the brain. Incorporating nutritional modulators, such as probiotics, prebiotics, and vitamins, is crucial for supporting the gut-brain axis by influencing neurotransmitter production, managing inflammation, and promoting the growth of beneficial gut bacteria. On the other hand, …

Building Online Digital Resources For Project-Based Learning Assignments, Roisin Burke, Ronan Donnelly

Case studies: Digital Education

TU Dublin’s School of Culinary Arts and Food Technology is a partner of the EU+ Tradinnovations project. which focuses on the study of recipes using project-based learning in an interdisciplinary environment. As part of the Tradinnovations project students and staff from EU partners in the disciplines of Food science, Nutrition, Food Engineering and the Social Sciences and Humanities work on project-based learning topics which aim to support innovation within the local food heritage of each country and adapt these recipes to specific vulnerable populations needs (malnutrition among elderly and Alzheimer population, challenges in obesity among young people, dietary needs of …

Evaluating The Costs Of Alternative Malting Grains For Market Adaptation: A Case Study On Rice Malt Production In The U.S, Bernardo P. Guimaraes, Lawton L. Nalley, Scott Robert Lafontaine

Food Science Faculty Publications and Presentations

Climate change, import restrictions, and global conflicts are significantly impacting brewing raw material supply and costs. To shield the malting and brewing industries from these disruptions, alternative crops to barley must be explored. Rice presents a promising option, yielding twice as much per hectare as barley and showing greater climate resilience. Monte Carlo simulations estimated the economic and agronomic impact of using rice for malting. While rice malt is more expensive to produce, it remains an attractive gluten-free alternative. Beer brewed from 100% rice malt costs 33% more than barley-based beer but reduces acreage requirements by 50-67%. Using rice malt …

Comparative Analysis Of Microflora Of Bread Flour And Secondary Raw Materials From Wheat Grain Stored In Open Warehouses, Oybek Sh. Mustafoev, Suvankul S. Ravshanov, Gulnoza Z. Djakhangirova

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study is to conduct a comparative analysis of the microflora of bakery flour and secondary raw materials (bran) selected from batches of wheat grain stored in open warehouses. The article presents an analysis of microbiological contamination during storage and processing of wheat grain and its impact on finished products. According to the analysis, samples of bakery flour and secondary raw materials (bran) selected from groups of wheat grain stored in open warehouses showed higher microbiological contamination than samples selected from wheat stored in closed warehouses. It was found that the number of spore-forming bacteria in the …

The Use Of Bleaching And Filtering Agents In The Purification Of Highly Refined Vegetable Oils, Nodirbek I. Boyjanov, Nodira Ch. Erkaeva, Madina O. Hamidova, Azimjon N. Akhmedov, Kamar P. Serkayev

CHEMISTRY AND CHEMICAL ENGINEERING

The primary objective of the research presented in the article, is to create specialized filtering agents with special adsorption properties for filtering vegetable oils subjected to bleaching refinement through filtration. In experimental studies, various porous compositions with the required dimensions were obtained by thermal and acid treatment of powdered clays and pyrolysis of sunflower husks. During the filtration of cottonseed and sunflower oils, high efficiency was achieved using the UKF-OG bleaching-filtration agent, obtained by treating opoka-like clay with 70% concentrated acetic acid. When applied in a proportion of 1.5-2.0% relative to the oil mass, this agent demonstrated enhanced adsorption activity, …

Bacillus Coagulans 198 And L-Glutamine In Combination Attenuated Intestinal Mucositis In A 5-Fu-Induced Balb/C Mouse Model Via Modulation Of Gut Microbial Community Structure And Diversity, Wei-Jen Chen, Siou-Ru Shen, Wei-Hsuan Hsu, Bao-Hong Lee, Yu-Shan Wei, Hui-Fang Chu, Ming-Chung Tseng, Tang-Long Shen

Journal of Food and Drug Analysis

5-Fluorouracil (5-FU) disrupts intestinal cells and causes dysbiosis in the gut microbiota. This study explores the potential of Bacillus coagulans-198 (BC198) to mitigate gut microbiota imbalance and mucositis caused by 5-fluorouracil. L-glutamine is used to alleviate mucositis, and this study found that BC198 exhibits protective effects on the gut, including maintaining a healthy microbiota and reducing intestinal inflammation, regardless of whether L-glutamine is used in combination. Therefore, it can help reduce the deterioration of the gut environment caused by 5-fluorouracil. BC198 can be provided to cancer patients to prevent severe side effects, thereby improving their treatment outcomes and nutritional …

Protective Role Of Hsian-Tsao Ethanol Extract Against Body Fat, Serum Lipid Profiles, And Hepatic Lipid Profiles In High-Fat Diet-Fed Rats, Ching-Chang Cho, Gow-Chin Yen, Hsin-Yi Lee, Chun-Tse Tsai, Wei-Tang Chang, Chin-Lin Hsu

Journal of Food and Drug Analysis

This study investigated the preventive effects of a 40% ethanol extract of Hsian-tsao (40EEHT) on obesity in high-fat diet (HFD)-induced obese rats. Male Wistar rats were administered 0, 100, 200, or 500 mg/kg of 40EEHT, resulting in reduced body weight, total body fat, and hepatic tissue weight after 8 weeks. 40EEHT also decreased adipocyte size, improved lipid profiles, alleviated oxidative stress, and enhanced hepatic antioxidant enzyme activities. Additionally, it regulated fatty acid metabolism by reducing lipogenesis and increasing lipolysis and β-oxidation, suggesting its potential as an anti-obesity dietary supplement.

Xanthohumol As A Potential Therapeutic Strategy For Acute Myeloid Leukemia: Targeting The Flt3/Srpk1 Signaling Axis, Duan-Na Zhang, Wen-Ya Yang, Xiao-Xue Hu, Xiao-Min-Ting Song, Chuan-Jie Guo, Fu Peng, Yu-Zhi Li, Zhi-Xing Cao

Journal of Food and Drug Analysis

Xanthohumol (XN) is an isoprene chalcone found in hops (Humulus lupulus L.), a food ingredient with a wide range of pharmacological activities. The aim of this study was to reveal the therapeutic effect of XN on acute myeloid leukemia (AML) and the potential underlying molecular mechanism. Through network pharmacology analysis, molecular docking, and HTRF determination, XN was shown to inhibit the kinase activities of FLT3 and SRPK1 by targeting their ATP-binding domains, with IC₅₀ values of 1.51 ± 0.44 μM and 0.37 ± 0.15 μM, respectively. By inhibiting AML cell proliferation, promoting apoptosis, regulating autophagy, and inhibiting …

Within-Trial Cost-Effectiveness Of Novel Macrophage-Regulating Treatment On Wound Healing In Patients With Diabetic Foot Ulcers, Hsuan-Yu Su, Chen-Yi Yang, Yi-Hsin Chang, Shyi-Gen Chen, Jui-Ching Chen, Hui-Ju Ho, Huang-Tz Ou, Shihchen Kuo

Journal of Food and Drug Analysis

An M1/M2 macrophage-regulating treatment, ON101 cream, has shown its superior healing efficacy for diabetic foot ulcers (DFUs) versus standard absorbent dressing, according to a phase Ⅲ trial. Given its high cost, corroborating the economic value of ON101 treatment can facilitate clinical and policy decision-makings. This study sought to evaluate the cost-effectiveness of ON101 versus an absorbent dressing for patients with DFUs from Taiwan's healthcare sector perspective. This economic evaluation utilized effectiveness and cost data (in 2022 USD) from a randomized controlled trial of ON101, published literature, and Taiwan’s National Health Insurance program. Incremental cost-effectiveness ratio (ICER) against willingness-to-pay (WTP) threshold …

Method Development For The Determination Of Phosphine Residues In Foods, Shu-Wei Lin, Yu-Ting Liu, Ya-Chun Chou, Yu-Ching Hung, Shu-Han Chang, Ya-Min Kao, Su-Hsiang Tseng, Der-Yuan Wang

Journal of Food and Drug Analysis

Phosphine (PH₃) is a fumigant used for pest control of stored products and foods. In Taiwan, PH₃ has the maximum residue level (MRL) in 14 foods, including dried fruits, vegetables, spices, nuts, crops, roots, and tuber vegetables. In this study, gas chromatography/mass spectrometry coupled with a headspace sampler (HS-GC/MS) was used to determine the PH₃ content in foods. The stability of the PH₃ standard was evaluated either directly using the gas standard or indirectly using zinc phosphide (Zn₃P₂) with an acid. The optimal conditions for the headspace agitator were determined to …

A Deep Dive Into The Orchard Of Health: Exploring The Anti-Cancer And Anti-Aging Potential Of Apple Polyphenols, Li-Ching Chen, Han-Sheng Chang, Yuan-Soon Ho

Journal of Food and Drug Analysis

Apples, a ubiquitous and beloved fruit, harbor a treasure trove of bioactive compounds, with apple polyphenols (APs) taking center stage. This review delves into the latest scientific advancements illuminating the anti-cancer and anti-aging properties of APs. We dissect the intricate mechanisms by which APs combat cancer initiation, progression, and metastasis, highlighting their prowess in inducing apoptosis, inhibiting angiogenesis, and modulating cell signaling pathways. Furthermore, we explore the multifaceted ways APs combat aging, including their potent antioxidant and anti-inflammatory actions, DNA protective effects, and ability to modulate cellular processes like autophagy and metabolism. This comprehensive review underscores the therapeutic promise of …

The Spice (Sustainable, Physics-Inspired Culinary Education) Lab – A Digestible Few-Nexus Educational Platform, Carla Ramsdell

National Collaborative for Research on Food, Energy, and Water Education (NC-FEW)

The SPICE (Sustainable, Physics-Inspired Culinary Education) Lab is a unique educational platform that enables participants from a wide disciplinary background to engage and become literate in the unique connections between food, energy and water. This small but mighty space allows for outreach education in many formats, including formal college courses, university-centered hands-on activities and public outreach.

The work performed in this space fills a unique need in the FEW-Nexus education opportunities because it is adaptable to many learners and learning opportunities and its focus on kitchen science makes these concepts approachable which can later be expanded to understand other critical …

Impact Of Fresh-Cut Onion Types And Flavonoid Profiles On The Survival Kinetics Of Foodborne Pathogen During Refrigerated Storage, Veerachandra Yemmireddy, Matthew Mancias

School of Earth, Environmental, & Marine Sciences Faculty Publications

This study investigated the effect of onion flavonoid profiles on the growth, survival, and/or death kinetics of foodborne pathogens in fresh-cut onions at 4 °C. Fresh-cut white, yellow, red, and sweet onions were inoculated with separate four-strain cocktail(s) of nalidixic acid-adapted Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes achieving a 4 to 5 log CFU g−1. The samples were stored in clam shell containers at 4 °C and 70 ± 2 % relative humidity for 14 days. Additionally, flavonoid profiles were determined on uninoculated control samples stored under similar conditions using standard chromatography techniques, with quercetin derivatives identified as …

Protein Digestibility Impacted By Bacillus Coagulans, Pasteurization And Protein Source In Ready-To-Drink Protein Beverages, Samantha L. Bass, Samantha L. Bass

Master's Theses

The goal of this study was to assess how to maximize the digestibility of protein in protein beverages utilizing various protein sources, differing temperature/storage combinations, and the addition of probiotics (Bacillus coagulans). The protein sources used included 3 milk proteins and 2 plant protein sources (micellar casein, milk protein concentrate, reduced-calcium milk protein concentrate, pea protein isolate, and soy protein isolate). Soy protein isolate was chosen because it is readily available and commonly used as a plant protein alternative. Pea protein isolate was chosen because it is a non-allergen, and similarly, it is readily available. Milk protein concentrates …

Comparison Of Caregiver-Reported Dietary Intake Methods In Zellweger Spectrum Disorder, Mousumi Bose, Nancy L. Von Thun, Adrian L. Kerrihard, Melisa L. Lopez, Chelsea I. Donlon, Alyssa K. Smolen, Nicole P. Fontes

Department of Nutrition and Food Studies Scholarship and Creative Works

Background/Objectives: Zellweger spectrum disorder (ZSD), a rare genetic disease characterized by defects in peroxisome biogenesis, results in dysfunction of all organ systems, including feeding difficulties, gastrointestinal bleeding, and reduced overall growth. Despite this nutritional impact, no published studies have assessed dietary intake in ZSD. The purpose of this study was to determine nutrient intake in individuals with ZSD or a related peroxisomal disorder using two methods of dietary assessment as provided by family caregivers. Methods: Family caregivers participated in multiple 24 h dietary recall interviews and completed 3-day food records for their child with ZSD or a related single-enzyme peroxisomal …

Impact Of Polysaccharides On Advancing Plant-Based Meat Alternatives, Prashant Dahal, Clifford Hall, Srinivas Janaswamy

Dairy Science and Food Science Faculty Publications: 2022 to Present

Plant-based meat products are a valued choice for vegetarians and others. Their production has been perceived as an innovation promoting animal welfare and sustainability. However, there are challenges in simulating desirable appearance, texture, and flavor using only plant-based protein sources. Polysaccharide addition during the formulation and texturization of plant proteins can improve the physi- cochemical and sensory properties of texturized protein products. In this regard, a clear understanding of the fundamental properties of polysaccharides is essential for transforming plant proteins into fibers or nonfilamentous protein aggregates. Enhancing water-holding capacity, gelation, and binding functionality is crucial for overcoming structural and textural …

Beyond Nutrition: Exploring Immune Proteins, Bioactive Peptides, And Allergens In Cow And Arabian Camel Milk, Manujaya W. Jayamanna Mohottige, Angéla Juhász, Mitchell G. Nye-Wood, Katherine A. Farquharson, Utpal Bose, Michelle L. Colgrave

Research outputs 2022 to 2026

Bovine milk has dominated the dairy segment, yet alternative milk sources are gaining attention due to perceived superior health benefits, with immune proteins and bioactive peptides (BPs) contributing to these benefits. Fractionation affects protein recovery and composition. Here, the cream fraction resulted in the highest yield of proteins, identifying 1143 camel and 851 cow proteins. The cream fraction contained a significantly higher concentration of immune system-related proteins. Straightforward filtration and protein precipitation methods achieved average BP detections of 170 and 177, compared to 31 by a solvent-solvent extraction method. Considering potentially allergenic proteins, 53 (camel) and 52 (cow) were identified. …

Arkansas Soybean Performance Tests 2024, J. F. Carlin, R. D. Bond, T. C. Swanson, J. C. Mccoy

Arkansas Agricultural Experiment Station Research Series

Soybean variety and strain performance tests are conducted each year in Arkansas by the University of Arkansas System Division of Agriculture’s Arkansas Crop Variety Improvement Program. The tests provide information to companies developing varieties and/ or marketing seed within the state and aid the Arkansas Cooperative Extension Service in formulating variety recommendations for soybean producers.

Modified Atmosphere Packaging And Melatonin Application Alleviates Chilling Injury In ‘Fuyu’ Persimmon Fruit By Reducing Ethylene Production, Mitigating Ros Accumulation, And Maintaining Antioxidant System, Mahmood Ul Hasan, Zora Singh, Hafiz Muhammad Shoaib Shah, Andrew Woodward, Eben Afrifa- Yamoah

Research outputs 2022 to 2026

Sweet persimmon ‘Fuyu’ is highly sensitive to chilling injury (CI), which shortens its storage life. The aim of this study was to assess the effect of melatonin (MLT) dip treatment (100 µmol L−1), modified atmosphere packaging (MAP), and combined application of MLT and MAP on reduction of CI in ‘Fuyu’ persimmon fruit at 0 ± 1 °C up to 60 days. An untreated group of ‘Fuyu’ persimmon fruit was used as a control. The combined application of MLT and MAP significantly reduced CI incidence and index on both peel and flesh of persimmon fruit. This treatment also resulted in lower …

Dairy & Food Science News, March 2025, Department Of Dairy And Food Science

Dairy & Food Science News

Message from the Department Head
Faculty & Staff Updates
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Midwest Regional Dairy Challenge Competition hosted by SDSU
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SDSU Food Science Research in the News
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Events & Calendar

Arkansas Soybean Research Studies 2023, Jeremy Ross

Arkansas Agricultural Experiment Station Research Series

The 2023 Arkansas Soybean Research Studies includes research reports on topics pertaining to soybean across several disciplines from breeding to post-harvest processing. Research reports contained in this publication may represent preliminary or only data from a single year or limited results; therefore, these results should not be used as a basis for long-term recommendations.

Several research reports in this publication will appear in other University of Arkansas System Division of Agriculture’s Arkansas Agricultural Experiment Station publications. This duplication is the result of the overlap in research coverage between disciplines and our effort to inform Arkansas soybean producers of the research …

Does Following The Mind Diet Slow Cognitive Decline And Alzheimer’S Disease?, Abby Spaulding, Hannah Waters

Research on Capitol Hill

Alzheimer’s disease (AD) is a brain disorder that destroys memory and thinking skills. The prevalence of AD increases with age and is expected to double by the year 2060. 

Carotenoids, pigments in plants that have antioxidant and inflammatory properties when consumed, might slow AD and can be tested for on skin. High-carotenoid eating patterns like the MIND diet may protect against age-related cognitive decline and development of AD.

The Majority Of Usu Students Lack Adequate Access To Food, Janna Cook, Sarah Makar

Research on Capitol Hill

13% of households in Utah were considered food insecure at some point in the year 2023.